Spray your cupcake pans amongst vegetable spray. Line the bottoms of the cupcake pan amongst parchment (or wax paper) circles too spray lightly again. Preheat your oven to 350°.TOPPING
6 tablespoons butter
1 loving cup chocolate-brown saccharide packed
2 tablespoons corn syrup
(1) fourteen oz. tin post away crushed pineapple (drained)
maraschino cherries quartered
Drain crushed pineapple completely (squeeze it as dry out as you lot can). In a modest saucepan, oestrus the butter, chocolate-brown sugar, corn syrup too drained pineapple until the saccharide is dissolved (stirring constantly). Remove from oestrus too gear upward aside. Drain too quarter a modest jounce of maraschino cherries. Put the quartered cherries inward the bottoms of the cupcake pan. Pour topping over the cherries (dividing as betwixt the 24 cupcakes). Set aside.
CAKE
3 eggs
2 cups sugar
1 loving cup vegetable oil
1 loving cup sour cream
2 teaspoons vanilla extract
1 teaspoon butter extract
2½ cups flour (spoon into cup, degree off)
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
Beat eggs too saccharide until thick too lemon colored. Beat inward oil, sour cream too extracts till smooth. Add dry out ingredients too mix until smooth. Fill each cupcake loving cup 2/3 full. Bake at 350° for 25 minutes or until cake tests done. Cool pans on rack for 5 minutes. After v minutes, loosen sides of cupcakes amongst a sparse knife too gently plough cupcake pans over onto parchment paper. Let the pan (and cupcakes) remain upside downward for a few minutes. Lift pan off (see note).
NOTE: No affair how good you lot grease the pan, SOME of this fruit-sugar mixture volition stick/stay inward the pan. Don’t panic, simply scoop it out too “frost” the bottom the inverted cupcakes.
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